So, there I was....with a dozen well-done muffins in front of me. I hated the idea of throwing it all away. I peeled the paper off another muffin, thinking maybe it was a one-off deal. No. I waited until they cooled completely. Granted, less of the muffin stuck to the paper, but still it wasn't looking good. Then....two words came to mind: Bread Pudding. Easy to put together, and more importantly--it saved my less-than-spectacular cranberry muffins. The bread pudding went to work with me the next day, where it got the thumbs-up.
1. When life hands you lemons, make lemonade. More accurately, when you burn the cranberry muffins, make bread pudding.
2. Celebrate the failures in the kitchen, it's not all that bad. Clean it up and move forward. [Note to self--apply that mantra to your daily life.]
3. Go out and buy an oven thermometer. (Purchased one that night and have since discovered that my oven runs about 25 degrees hotter than selected temperature. Something I've suspected for awhile.)
Cranberry Muffin Bread Pudding
(Adapted from The Caramel Cookie)
8-10 well-done cranberry muffins (cut into cubes)
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 cup sugar
Pre-heat oven to 350 degrees. Lightly spray a baking dish with cooking spray. (I used a 4-quart Pyrex dish.) In a bowl, combine milk, egg, extract, and sugar. Whisk until well-mixed. Add muffins and stir to coat. Let sit for about 20 minutes, until most of the liquid is absorbed into the muffins. Put into baking dish. Sprinkle generously with cinnamon and bake for about 45 minutes.
|Not bad from a distance.|